INGREDIENTS

1 roast pork in the shoulder

2 garlic clove sliced thinly

2 tbsp softened butter

2 tbsp mustard powder

1/2 tsp dried rosemary

Salt to taste

Pepper to taste

6 peeled potatoes, cut into 8 quarters

1 minced onion

1/2 tins (284 ml) consommé of beef

PREPARATION

Preheat oven to 325 ° F (160 ° C).

Make small incisions in roast meat and add garlic.

Mix together butter, dry mustard, rosemary and pepper to taste.

Coat the roast with the mixture.

Arrange the potatoes and onion around the roast and add the consommé.

Bake for about 3 hours.